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Conchiglioni Pasta Toss

Conchiglioni Pasta TossConchiglioni, a shell-shaped pasta, is the perfect shape to hide a tender green pea or crunchy bit of bacon in every cheesy-creamy bite. This dish goes together quickly, so be sure to have all ingredients prepped and ready to go before you begin.

Recipe Ingredients:

1 (15-ounce) container whole milk ricotta cheese, at room temperature
1/2 cup butter, softened (no substitutes)
1 cup freshly grated Parmesan cheese
1 teaspoon kosher or sea salt
Freshly ground black pepper to taste
1 (16-ounce) package large shell pasta
8 ounces (approximately 8 to 10 slices) smoked bacon, cut into 1-inch pieces
2 cups loose-pack frozen petite green peas (or 10-ounce package)

Cooking Directions:

  1. In a large, heatproof bowl (I use a very large metal mixing bowl) place the ricotta cheese, butter, Parmesan cheese, salt and pepper (no need to mix yet); set the bowl near the pot of boiling pasta water to get a head start on warming up the ingredients.
  2. Cook the pasta according to package directions, preferably al dente (firm to the bite).
  3. Meanwhile, in a medium skillet, fry bacon until crisp; drain all but 3 tablespoons drippings. Add the peas and cook just until peas are heated through. Do not over-cook the peas.
  4. When pasta is done, drain but do not rinse. Immediately add the hot pasta to the cheese mixture in bowl; then add the bacon/pea mixture, season with salt and pepper; and toss until well combined.
  5. Serve immediately.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 426.3 calories; 55% calories from fat; 26.6g total fat; 80.7mg cholesterol; 766.3mg sodium; 220.0mg potassium; 27.0g carbohydrates; 2.1g fiber; 2.2g sugar; 24.9g net carbs; 19.7g protein.

Recipe and photograph by Hope Cantil; Copyright © 1999; property of See Terms of Use.